Awards 2017
Awards 2017
Rainbow Salad Recipe | Great British Food Magazine

Rainbow Salad

Recipes taken from Bowls of Goodness by Nina Olsson. (£18.99, Kyle Books). Photography by Nina Olsson.

Taste the rainbow with this bright and beautiful salad

    Ingredients
  • Bunch of colour fresh raw vegetables (rainbow or regular carrots, chiogga beetroots, radishes and tomatoes), cut in pieces or sliced where it suits
  • Drizzle of rapeseed or olive oil
  • 200g buckwheat
  • Handful of cauliflower and broccoli florets
  • Bunch of spinach
  • 1 mango, stoned, halved, peeled and diced
  • 3 handfuls of red cabbage, shredded
  • 2 handfuls of seeds and nuts
  • Sprouts (we used beansprouts and beetroot sprouts)
  • Handful of strawberries
  • Salt and pepper
  • For the green goddess dressing:

  • 1 avocado, stoned and peeled
  • 1 garlic clove
  • Juice of ½ lemon
  • Handful of chopped chives
  • Handful of parsley
  • 1 ½ tbsps fresh tarragon
  • Salt and pepper
    Method
  • Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with greaseproof paper and roast any suitable vegetables, such as radishes and tomatoes, for 20 minutes.
  • Make the dressing by combining the ingredients in a food processor and blending until smooth, adding water until you reach your desired consistency.
  • Heat a saucepan with a drizzle of olive oil and toast the buckwheat, stirring constantly, for 2 minutes. Cover with water and add a pinch of salt, then bring to the boil. Let the buckwheat simmer for 10 minutes, or until tender, then drain and spread it out on a clean tea towel to dry for 10 minutes.
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